Sago at Gulaman with sago pearls, grass jelly, and brown sugar syrup is a tropical cooler you’ll love year-round. It’s refreshing and delicious as it is fun to eat!
It’s been a while since we had a beverage recipe on the blog, so I thought I’d feature one of the most iconic Filipino refreshments, Sago’t Gulaman.
I first posted this samalamig in 2014, but I am updating it today with a couple of tips my aunt from the Philippines taught me on making it tastier and easier.
The three components
- Simple syrup– sweetens the drink; made of equal parts water and brown sugar.
- Sago– edible starch from the pith of tropical palm trees. You can buy dry pearls and cook them at home or ones already cooked and ready for use sold in stores or wet markets.
- Gulaman– make it from scratch or use grass jelly to simplify the process
How to Make Gulaman Syrup
- To make the syrup, combine the sugar and water in a saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved and the mixture is clear and no longer cloudy.
- Remove from heat and allow to cool completely.
- In a large pitcher, combine 4 cups of cold water (or to taste) and the syrup.
- Stir in a teaspoon or so banana essence or vanilla extract to enhance flavor and aroma.
- For a deeper color, make sure to use dark brown sugar. For a more authentic taste, you can substitute about 8 ounces of panutsa for brown sugar.
The recipe card below has detailed instructions on making this refreshing cooler from scratch, and as you can see, it takes a few steps to pull together. Admittedly, it can be a bit complicated to prepare for daily enjoyment.
How to store
- Store the gulaman and sago in individual containers with a lid and the syrup in a pitcher for best results.
- Store in the refrigerator for up to 3 days.
How to serve
- To serve, spoon gulaman and sago into a tall glass. Add ice and top off with the chilled gulaman syrup. Enjoy chilled or over ice on its own or with your favorite midday snack!
- I tend to make my brown sugar syrup very sweet, as the added ice will dilute the mixture. If you’re skipping the ice, adjust the taste by adding more cold water as needed.